Bacalao Ajoarriero

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READY IN: 1hr
SERVES: 4
YIELD: 1 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
  • Once desalted cod, crumbles in his hands and wash out with cold water faucet. Then all the water is drained until it completely dry.
  • In a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
  • In another pot begins to heat the oil and we add the finely chopped onion and green pepper. When the set is add the tomato sauce.
  • Once the vegetables are almost cooked, add the salt and a tablespoon of sugar. Then add the drained and dried cod with piquillo peppers cooked with garlic.
  • Finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. At this point add the parsley and chilli.
  • To ease you can add potatoes and eggs.
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